With Preserved Lemon Spaetzle, Roasted Sweet Corn, & Fresh Peas

Fireweed Honey Glazed Alaskan Salmon

By Executive Chef Aaron Apling-Gilman

Serves Four

Four portions of Fresh Alaskan salmon (6-8 oz portions)
Preserved Lemon Spaetzle
Pea Purée
Corn Sauce
Fresh peas, blanched
Roasted corn, cut off cobs
Fireweed honey

1/4 cup flour
1 egg
2 tsp milk
1/4 lemon zest
Lemongrass to taste
Lemon juice to taste
1 tsp olive oil

Corn Stock
1/2 corn cob and husk
3/4 oz mirepoix
3/4 oz corn kernals
1/4 bay leaf
1/8 tsp thyme
3/4 cup vegetable stock
Pinch of peppercorn

Corn Sauce
1 ear of corn
1/2 shallot
1 tbsp white wine
1/4 corn stock
1 tbsp heavy cream
Pinch of saffron
Pinch of vanilla

Pea Purée
4 tbsp peas
1 tbsp spinach
1/4 tbsp garlic
2 tbsp vegetable stock
1/2 tbsp simple syrup
Ultratex 3 to taste
Salt and pepper to taste

For the Salmon:  
Make sure that the salmon is pulled out of the fridge and allowed to temper to room temperature. Season liberally with salt and pepper about 10 minutes before cooking. Pat dry with a paper towel. In a hot pan pour a small amount of oil, just enough to coat the bottom of the pan. Place salmon in pan seasoned side down and sear until golden brown and a nice crust forms. Gently turn salmon and brush with fireweed or other high-quality, local honey. Place pan in a high-temperature oven (400 degrees or higher) and cook for about 5 minutes. Remove pan from oven and add 2 tablespoons of butter. As butter begins to foam, baste fish with melted butter evenly. Remove fish from pan and place on a resting rack or paper towel.

For the spaetzle:  
In a hot non-stick pan, add several tablespoons of oil. Add (dry) spaetzle to pan and allow to brown slightly on one side. Add ½ teaspoon of minced shallot and sauté, keeping the pan moving. Season with salt and pepper. Deglaze with a small amount of chicken or corn stock, approximately one tablespoon. Finish with a pinch of fresh herbs and a tablespoon of butter, still moving the pan to form a glaze.

Peas and Corn:  
Sauté the blanched peas and roasted corn in a small (hot) sauté pan with a small amount of oil and minced shallot. When the shallot becomes translucent, deglaze with chicken stock and finish with a pinch of fresh herbs and butter.

Place spaetzle in the center of the plate to form a neat mound. Spoon corn sauce around spaetzle in whatever creative pattern strikes you! Place peas and corn in sauce around the spaetzle and top with salmon. Garnish with pea shoots or fireweed flowers!


Alyeska Resort: Seven Glaciers
1000 Girdwood, Anchorage,
Phone: (907) 754-2237